New Board Member: Naomi

Uniquely: Sustainable. Practical. Distinguished.

These words not only describe the PDT Co-Op, but are the PDT Co-Op. As a PDT volunteer, I know that the Co-Op is a unique place: from the organic, sustainable products offered, to the practical customers who shop locally, to the volunteers who pride themselves on their friendliness; I cannot express how honored I am to be apart of this phenomenon. Now, as a more established member of the Morris Community, University of MN, Morris student, and an active volunteer, I am thrilled about the possibility of becoming a PDT board member. I want to become a board member to further promote the Co-Op, help organize “behind the scenes”, and work to uphold the superior reputation and ties with the community that PDT has. As a board member, I would offer an innovative, creative perspective, I would serve as a vital connection between the Co-Op, Morris Community and University, I would offer extensive organizational and mobilizing skills, and I would work to serve PDT and the Morris community with mounds of passion and commitment. If elected, I would do nothing short of giving my all; after all, I am a motivated, organized, lively first year UMM student who strives on the notion of “community” and “sustainability.”

By Naomi Wente

New Board Member: Connie

I am throwing my hat into the ring to be on the board of directors for Pomme de Terre Foods Co-op. I have met some of the board members, and am anxious to meet the rest of the team. Here is

a quick introduction so you have a better idea of who I am.

My husband and I moved to the community in September 2009 and I have been a volunteer at PDT Foods since October. Prior to moving here I did some research to find out where I can shop for gluten free, local and natural products, and was ecstatic to find PDT Food Co-op. I have enjoyed volunteering and

would really like to get more involved with PDT foods.I feel that I could be an asset to the PDT board for the following reasons. I lead a gluten free life and have for 6 years now. I have a passion for cooking, baking and food in general and have quite a knowledge base. I love working directly with the customers and really enjoy visiting with them, answering their questions and learning from them. As for past experience, I have over 20 years working in restaurants, retail and sales. Plus a plethora of other mixed life experiences.

I look forward to continue volunteering at PDT and hopefully sitting on the board.

Sincerely,

Connie Rausch-Jurgens

New Board Member: Marjorie

I have been a resident of Stevens County all my life and of Morris since 1957. I am currently retired. I am involved in the Pomme de Terre Garden Club and of the Stevens County Master Gardener Program. I volunteer at the WCROC and also maintain the Memorial Garden at the entrance of the cemetery.  My work experience has been 28 years with Farm Credit (now Ag Country). After I retired I worked part time at Creative Touch Floral, Prairie View Nursery, and Sweet Lily’s. I shop at Pomme de Terre Food Coop for the natural and organic flours/foods that I can purchase in the quanity I need.  I have always been aware of the benefits of cooking and baking with quality ingredients while raising   our family. We are very fortunate to have the Coop in Morris. I feel I can contribute to this Board of Directors because of my work experience and my interest in the Food Coop.

By Marjorie Poppe

Kosher and Organic? Can two great movements be joined?

By Thomas Hyatt

Two great movements have dominated the discussion of what constitutes healthy and ethical food. Both the Organic Food Movement and the Kosher Practices of traditional Jews have their roots in concern over the ethical treatment of animals. Their origins and rationale, however, are radically different.

The Kosher Laws, known as the Laws of Kashrut, go back to the Bible. The body, as a part of creation, is Holy and what one consumes needs to be an act of Holiness. There are several biblical mandates that dictate the kind of meat and the manner in which it is to be consumed.

In Genesis 9:3, The Creator tells Noah “Every moving thing that lives shall be food like the green herbage, I have given you everything.”, implying that animals had been formally forbidden. However, this is followed by an immediate caviat: “But flesh with its soul, its blood, you shall not eat.” This passage, along with its reiteration in Leviticus 17:14, led to the interpretation that all blood must be drained from the animal before it can be fit for consumption. Along with the permitted and forbidden animals listed in Deuteronomy 14, these passages gave The Rabbis a working blueprint for the Laws of Kashrus, defining what is Kosher.

The organic movement also considers the ethical implications of what we consume. The organic movement considers both the health of the body and the “health” of the environment. In general, it is concerned about issues such as the sustainability of the land and the use of fertilizers and pesticides in produce and what livestock is fed and how it is treated before it goes to slaughter.

As elaborate as the Kosher Laws are, they only address compassion in the slaughtering process, but remain silent on how the animals need to be raised, Consequently, controversial products, such as veal and frois gras, in which great pain is inflicted on the animals in the raising process, can be considered kosher.

Kosher food has long been popular among interested non-Jews and organic food has a strong Jewish following as well. The question naturally arises of how the two movements might be merged. The answer seems easy enough: slaughter organically raised animals in a kosher manner. And while this merging is already happening largely on the Eastern Seaboard, challages emerge in areas such as Western Minnesota, being so far-flung from traditional Jewish communities. Local organic producers, such as Moonstone Farms, have in fact been approached about kosher meat. The cost, at the present time, is prohibative because of two main factors. One, a ritual slaughterer, known as a slochet, would have to be brought out to the animals, which would invlove his fee in addition to travel and lodging expenses and, two, the processing equiptment itself would have to be koshered. This proceedure involves dismantling the blades, heating them with a  blowtorch, and burying them in soil for several days. This procerss insures no remnant of any other animal remains to contaminate (spiritually) the incoming Koshered meat. However, with a steady rising  interest and curiousity, particularly among diverse populations like UMM, demand may yet create a viable market in West Central Minnesota.